Andy Little
Nashville,TN
Summary
Results-driven Director of Culinary Operations with expertise in culinary innovation, staff development, and operational efficiency. Committed to optimizing ingredient usage and fostering team performance, creating memorable dining experiences that drive customer satisfaction.
Overview
23
23
years of professional experience
Work History
Director of Culinary Operations and Consulting
Strategic Hospitality
Nashville, TN
10.2023 - Current
- Oversaw culinary operations, ensuring quality standards and consistency across all menu offerings.
- Developed and implemented innovative menus, aligning with market trends and customer preferences.
- Managed food cost controls, optimizing ingredient usage to enhance profitability without compromising quality.
- Collaborated with cross-functional teams to streamline kitchen workflows and improve operational efficiency. an
- Trained and mentored culinary staff, fostering skill development and enhancing team performance.
- Analyzed customer feedback to refine dishes, increasing satisfaction and repeat patronage rates.
- Established vendor relationships, negotiating contracts to secure high-quality ingredients at competitive prices.
- Implemented health and safety protocols, ensuring compliance with regulations while maintaining a safe kitchen environment.
- Introduced new cooking techniques and equipment upgrades in order to enhance the quality of dishes served at the establishment.
- Elevated the establishment''s reputation through consistent delivery of high-quality culinary experiences and excellent customer service standards.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Chef and Partner
Josephine
Nashville, TN
10.2013 - 12.2023
- Developed and executed innovative seasonal menus, enhancing customer satisfaction and dining experience.
- Supervised kitchen staff, fostering a collaborative environment and ensuring high culinary standards.
- Implemented food safety protocols, maintaining compliance with health regulations and reducing waste.
- Trained new chefs in techniques and procedures, promoting skill development and team efficiency.
- Streamlined inventory management processes, optimizing ingredient usage and minimizing costs.
- Collaborated with front-of-house staff to ensure seamless service during peak hours, improving overall operations.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef
The Sheppard Mansion
Hanover, PA
07.2006 - 01.2013
- Developed seasonal menus to highlight local ingredients and culinary trends.
- Trained junior kitchen staff on food preparation techniques and safety standards.
- Streamlined inventory management processes, reducing waste and improving cost efficiency.
- Ensured consistency in food quality by implementing rigorous quality control procedures.
- Mentored kitchen team, fostering a culture of creativity and collaboration in menu development.
- Collaborated with event planners to create customized dining experiences for special occasions.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Chef
EverMay on the Delaware
Erwinna, PA
01.2003 - 01.2006
- Led kitchen operations during peak hours, maintaining high service standards under pressure.
- Introduced innovative cooking methods to enhance flavor profiles and presentation standards.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Education
Bachelor of Science - Music Business And Music Performance
James Madison University
Harrisonburg, VAAssociate of Science - Culinary Arts
The Culinary Institute of America
Hyde Park, NYSkills
- Two time James Beard nominated Best Chef Southeast
- Eater Award Best Chef Nashville
- Multiple AAA Four Diamond Awards
Timeline
Director of Culinary Operations and Consulting
Strategic Hospitality
10.2023 - Current
Chef and Partner
Josephine
10.2013 - 12.2023
Chef
The Sheppard Mansion
07.2006 - 01.2013
Chef
EverMay on the Delaware
01.2003 - 01.2006
Bachelor of Science - Music Business And Music Performance
James Madison University
Associate of Science - Culinary Arts
The Culinary Institute of America